If your dessert game had a highlight reel, this would be the buzzer-beater. No oven, no stress, just a creamy, caramel-spiced cheesecake sitting on a buttery Biscoff crust that tastes like a hug. You can make this in less time than it takes to scroll past five food reels you’ll never cook from.
It slices clean, looks luxe, and makes people think you hired a pastry chef. Spoiler: you didn’t—you just followed this and chilled.
Why You’ll Love This Recipe
- Zero bake, all wow: Skip preheating and still get a showstopper.
- Texture goals: Silky center, crunchy crust, and a glossy Biscoff topping that snaps just enough.
- Foolproof ratios: Balanced sweetness with tangy cream cheese so it’s rich, not cloying.
- Make-ahead friendly: Sets overnight and actually gets better by day two.
- Crowd-pleaser flavors: Caramelized cookie + creamy cheesecake = instant classic.
Ingredients
- For the crust:
- 300 g Lotus Biscoff cookies (roughly 30 cookies)
- 120 g unsalted butter, melted (about 1/2 cup)
- 1/4 tsp fine salt (optional, but recommended)
- For the filling:
- 600 g full-fat cream cheese, room temperature
- 100 g powdered sugar (about 3/4 cup), sifted
- 1 tsp pure vanilla extract
- 300 ml cold heavy cream (or double cream), well-chilled
- 150 g Lotus Biscoff spread (about 1/2 cup), slightly warmed
- 1 tbsp lemon juice (balances sweetness)
- Pinch of salt
- For the topping:
- 200 g Lotus Biscoff spread (about 3/4 cup), gently melted
- 4–6 Biscoff cookies, crushed, for garnish
- Optional: a swirl of whipped cream or a drizzle of caramel
- Equipment:
- 8- or 9-inch springform pan
- Hand mixer or stand mixer
- Rubber spatula
- Parchment paper
Cooking Instructions
- Prep the pan: Line the base of a springform pan with parchment. Lightly grease the sides so the set cheesecake releases cleanly.
- Make the crust: Blitz Biscoff cookies into fine crumbs.Stir in melted butter and salt until the texture feels like damp sand. Press firmly and evenly into the pan base using the flat bottom of a glass. Chill 10–15 minutes.
- Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks.Don’t overbeat—when it holds its shape and looks glossy, stop. Set aside.
- Beat the base: In another bowl, beat cream cheese, powdered sugar, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 2 minutes. Scrape the bowl so no lumps hide.
- Add the spread: Warm the Biscoff spread slightly so it’s pourable (microwave 10–15 seconds).Beat into the cream cheese mixture until fully combined.
- Fold gently: Using a spatula, fold the whipped cream into the cheesecake base in two additions. Keep it airy—no aggressive stirring. You want a light, mousse-like texture.
- Fill and level: Spoon the filling over the chilled crust.Smooth the top with an offset spatula. Tap the pan lightly to remove air bubbles.
- Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. Patience here equals clean slices later.
- Top it off: When set, gently melt the Biscoff spread until pourable—not hot.Pour over the cheesecake and tilt the pan to coax it into a smooth, glossy layer. Chill 20–30 minutes to set the topping.
- Garnish and serve: Unmold by running a thin knife around the edge. Sprinkle crushed cookies, pipe whipped cream, or add a caramel drizzle if you’re extra like that.Slice with a hot, dry knife for clean edges.
Preservation Guide
- Fridge: Keep covered for up to 5 days. Flavor deepens by day two; texture stays lush.
- Freezer: Freeze slices individually on a tray, then wrap and store up to 2 months. Thaw in the fridge overnight.Topping may soften slightly—still delicious.
- No soggy crust tips: Press the crust firmly and avoid over-melting butter. Also, add the topping after the filling sets to prevent moisture seepage.
- Traveling with it? Keep chilled with ice packs and assemble garnishes on-site. Your future self will thank you.
Benefits of This Recipe
- Time-efficient: Active time is minimal.Most of the magic happens while it chills and you collect compliments.
- Beginner-friendly: No water baths, no cracks, no oven tantrums. If you can stir, you can win.
- Scalable: Works in a 9×13 pan for bars or doubled for parties. Math you’ll actually enjoy.
- Balanced taste: The lemon and salt cut sweetness, keeping it more “refined dessert” than “sugar bomb.”
- Photo-ready: That glossy Biscoff top?Instant feed material, FYI.
Common Mistakes to Avoid
- Using warm cream: Heavy cream must be cold to whip properly. Warm cream equals floppy filling, and nobody wants that.
- Skipping the chill time: If you rush, the center slumps. Give it the full 6+ hours to set.
- Overmixing the fold: Stirring too vigorously deflates the whipped cream.Fold gently for that dreamy mousse vibe.
- Crust too loose: Not enough butter or not pressing firmly leads to crumble city. You want it compact.
- Overheating the topping: Super-hot Biscoff can melt the cheesecake surface. Slightly warm and pourable is the goal.
Different Ways to Make This
- Mini cheesecakes: Use a muffin tin with liners.Press 1–2 tablespoons of crust, add filling, chill, then top. Great for parties and portion control (in theory).
- Swirl edition: Skip the top layer and swirl 2–3 tablespoons melted Biscoff into the filling before chilling for a marbled look.
- Chocolate crossover: Add 100 g melted dark chocolate to half the filling. Layer plain and chocolate, then top with Biscoff.Drama? Delivered.
- Protein boost (IMO, sneaky): Swap 100 g cream cheese for 100 g thick Greek yogurt and add 1 tablespoon gelatin bloomed in 3 tablespoons water for a firmer, lighter profile.
- Gluten-free route: Use certified gluten-free speculoos-style cookies or almond flour crust (2 cups almond flour + 6 tbsp butter + 2 tbsp brown sugar + pinch salt).
- Spice it up: Add 1/2 tsp cinnamon and a pinch of nutmeg to the crust for extra warmth.
FAQ
Can I make this without Biscoff spread?
Yes, but the flavor shifts. Use caramel or dulce de leche for the topping and keep the Biscoff cookies in the crust for that signature note.
It won’t be identical, but it’ll still slap.
What if I only have granulated sugar?
Pulse it in a blender to make it finer, or use caster sugar. Powdered sugar dissolves best and keeps the filling ultra-smooth.
How do I get perfect slices?
Use a long, sharp knife dipped in hot water and wiped dry between cuts. Clean blade equals clean slice—simple physics disguised as culinary wizardry.
Can I reduce the sweetness?
Absolutely.
Drop powdered sugar to 70–80 g and increase lemon juice to 1.5 tbsp. You’ll get more tang and less sweet heaviness.
Will this set without gelatin?
Yes. The fat content and whipped cream provide structure.
Just respect the chill time and keep the cream cheese full-fat.
Can I make it dairy-free?
Use plant-based cream cheese and coconut whipping cream, then stabilize with 1.5 tsp agar-agar simmered in 1/4 cup water. Flavor will lean coconut, but still delicious.
What size pan works best?
An 8-inch pan yields a taller cheesecake with dramatic slices. A 9-inch pan gives wider, slightly thinner slices.
Both work; choose your vibe.
Why is my crust crumbly?
Either not enough butter or it wasn’t pressed firmly. Add 1–2 tbsp more melted butter next time and compact it with a flat-bottomed cup.
Final Thoughts
No Bake Biscoff Cheesecake is the dessert equivalent of a cheat code: minimal effort, maximum impact, and dangerously easy to memorize. It’s creamy, clean-cutting, and wildly photogenic—aka party-proof.
Keep the ingredients on standby, and you’ll always have a “wow” up your sleeve. Ready in minutes, adored for days, and yes—people will ask for the recipe. Send them this and take a bow.
Printable Recipe Card
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